SHORTRIB LENTILS

SERVES 6

• 3 lbs bone-in beef shortribs, patted dry
• Kosher salt and black pepper
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 ribs celery, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 1 1/2 cups beef stock
• 2 sprigs thyme, 1 bay leaf
• 1 1/2 cups green or French lentils, rinsed
• 2 cups water or stock for lentils
• 2 tbsp butter
• 1 tbsp sherry or red wine vinegar
• Chopped parsley, for finish

SEAR THE RIBS (Sauté)

Season shortribs all over with salt and pepper. Set Instant Pot to Sauté (High), add olive oil, and sear ribs on all sides until deeply browned, about 8–10 minutes total. Work in batches if needed. Transfer to a plate.

BUILD THE BASE (Sauté)

Add onion, carrot, and celery with a pinch of salt; cook until softened, 6–8 minutes. Stir in garlic and tomato paste; cook 2 minutes until brick red. Pour in red wine to deglaze, scraping up fond, and simmer 2–3 minutes.

PRESSURE COOK

Return shortribs and juices. Add beef stock, thyme, and bay. Cancel Sauté. Lock lid, set to Pressure Cook (High) for 45 minutes. Natural release 15 minutes, then quick release any remaining pressure. Remove ribs; tent with foil.

COOK LENTILS

While pressure cooks, simmer lentils in water or stock with a pinch of salt on the stovetop until just tender, 20–25 minutes. Drain excess liquid, then stir in butter and season to taste.

FINISH & SERVE

Skim fat from pot liquid. Set Instant Pot to Sauté and reduce sauce to slightly thickened; balance with vinegar. Spoon lentils into bowls, top with shortribs, nap with sauce, and finish with parsley.